Expert Advice on Hospitality Topics

Inventory Control: Safeguarding Against Theft, Part 2: Common Excuses for Theft

Posted by Nick Kaoukis on Wed, Jun, 08, 2011 @ 09:06 AM
By Chris Parry
Atlantic Publishing


Part 2: Common Excuses for Theft

TheftWhy do they do it? Your bar is a good place to work; you're a decent boss - you pay above-average wages - why does your staff feel the need to break the law? Put simply, human nature is to take something for nothing when the chance arises. An informed bar manager is in a far better position to fight losses from theft.

  • Greed. Theft isn't always about needing a little
    something extra to pay the bills; some employees
    just plain old enjoy beating the system. The
    thrill of getting a sneaky ten bucks is far more
    important to these people than the actual dollar
    value.
  • Rationalizing criminal behavior. "I didn't think
    it was hurting anybody," is a terrible excuse, but
    you'll hear it again and again. A little fiddle here
    and there is seen, in some employees' minds, as not doing anyone any harm.
  • Tip boosting. Some employees feel that if a customer isn't doing his or her part by leaving a reasonable tip, then turnabouts is fair play. Tips make up a significant part of any bartender's pay, and when the tips are low, they try to make up the difference in other ways.
  • Resentment. People don't always take orders, or discipline, well and sometimes members of staff who feel "picked on" will strike out by "getting even" with the manager or the venue that they feel has wronged them.
  • "It was there." Human beings can be impulsive creatures, and sometimes leaving the opportunity for a staff member to defraud the system is all the person in question needs to kick into action: "I don't know what came over me!"
 

 

This article is an excerpt from the Food Service Professional Guide to Bar & Beverage Operation, authored by Chris Parry, published by Atlantic Publishing Company. This excerpt has been reprinted with permission of the publisher. To purchase this book go to:

Atlantic Publishing Company 
Amazon.com

Topics: inventory managers, liquor theft, managing liquor inventory cost, bar business, Bar Management, bar control

Establishing Effective Purchasing & Receiving Strategies, Part 7 of 7: Reduce Purchase Costs

Posted by Nick Kaoukis on Mon, Feb, 14, 2011 @ 10:02 AM
By Elizabeth Godsmark
Atlantic Publishing

Part 7 of 7: Reduce Purchase Costs

reduce purchase costsThe purchasing department is the linchpin when it comes to reducing costs. It is much easier to control costs in this area than anywhere else in the operation. The bottom line is that astute buying techniques offer the best opportunity for a business to increase its overall profits.

  • Monitor market trends. An upsurge in popularity of a certain beverage can lead to increased competition amongst vendors. Play them off against each other occasionally. Negotiate. You have nothing to lose!
  • Welcome new ideas. Purchasers should always be on the lookout for new ideas and new ways of reducing costs. Don't close your door to sales rep­resentatives. They may genuinely have something of interest to your establishment. Consider their promotional discounts.
  • "Opportunity buys." Don't rule them out. Take a look at items that may soon be discontinued or overstocked merchandise where a supplier has simply miscalculated demand. You could make big savings.
  • Cooperative purchasing. Consider "pool" purchasing with other enterprises. It can give you added purchasing power.
  • Change purchase unit size. Buy drinks in larger volumes. This can trim costs considerably, particu­larly in the case of liquor purchases where sell-by dates tend to be more generous.
  • Place multiple orders. Consider buying your full range of drinks from one wholesaler. It may offer you amazing reductions, especially if it's keen to do business with you on a repeat basis.

Topics: liquor inventory, inventory managers, Bar inventory, liquor purchasing, managing liquor inventory cost, bar business, Bar Management, Liquor Inventory savings, inventory control, managing liquor costs

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